Want to get your eager hands on an ARC of Sherry Thomas’ August release Delicious? You do? Really?
Cool! We have 5 to give away, and your task, should you choose to accept it, is to tell us, what food do you love SO much that, if it was brought to you in the next little while, you’d be so happy you’d give a righteous sexing to the bringer? To put it more simply, what food do you love such that you’d happily bang whomever brought it to you?
Sherry Thomas, bringer of the ARCs, says that she’d willingly give up some mighty lovin’ for whomever can gift her with savory agar-agar jelly salad:
I know it sounds weird, but the agar-agar jelly is a thing of beauty, translucent and shivery, with just a tinge of the sea to the taste of it. You slice it into bite-size pieces, and pour on a dressing of pounded garlic, soy sauce, vinegar, and cilantro leaves and it’s heaven. I never see it anywhere in the States and my attempts at making my own from agar agar have all been disastrous. So it’s my sexiest food because I’ll sex anyone who brings me a bowl. And I’m talking no-holds barred sexxoring here. Okay, no bestiality. And nothing that will hurt. But other than that,no holds barred!
Me? What food will bring on the amorous response from yours truly? I admit, I’m a sucker for a specific chewy chocolate ginger molasses cookie, so if someone showed up with a plateful, some icing drizzled on each one, and a guarantee that said cookies would not be introduced to my arse in a different form (namely: as fat), I am releasing myself from responsibility for my actions.
So, what about you? I love a good frisky contest. Bring it on! What is your Food That Would Make You Wanna Sex The Bringer? Sherry will pick the winners, three by Food Sexy talk and two by random integers, and we’ll send out ARCs. You have, as usual, 24 hours to being in the food that makes you wanna get funky.
Piping hot slices of fresh peach that have been dipped in sweet batter and deep-fried. With a side of cold sweet cream to dunk them in. Ahhhhhh!
There was a restaurant… somewhere… probably Dallas? Where we used to go when I was young. They deep fried peach slices like doughnuts and NO ONE IN MY FAMILY REMEMBERS THE NAME OF THE RESTAURANT!!! ohmigawd so damn good.
I’m with you, Kimberly. Give me a really good steak, like prime rib so succulent and tender it melts in your mouth, and I’m yours to command. Or steak pan-seared in bourbon and smothered in mushrooms and onions…ohh, my toes curl just at the thought.
Followed by really good creme brulee? Oh, LAWD, I’d need to be hosed down. 🙂
The peanut butter candy my Dad used to make when he was alive. I want some of that. Sweet, rich, buttery, almost-hurts-your-teeth it’s so good. The awesome part (besides the taste) was I could easily stop after one or two pieces. It satisfied my mouth.
However, as the candy is intrinsically wrapped in memories of my father, there will be no sexx0ring for the bringer.
This is easy…the Myer Lemon Cake that used to be served by Chow restaurant in SF. I seriously would experience a euphoria as I ate it.
No contest. Pillsbury makes this delicioius (and highly calorific) ‘Birthday Cake and Frosting’ ice cream. Gives me such delight I’ll be perfectly open to anything…
I’m on day 8 of the first phase of South Beach. I FEEL much better, and I’ve lost 7 pounds, but I have this low-grade hunger going on for sweets.
Things that are normally meh or bleh for me are taking on great attraction. Hot dogs rolled up in Pillsbury croissants and baked, which I’ve not actually eaten since puberty? Mmm. Oatmeal with brown sugar melting on it? Actually gets me horny.
For those of you who mentioned ribs, this is my new favourite recipe:
The original recipe came from a magazine (either Canadian Living or Chatelaine), but this is how I make it, based on what I remember from the recipe and what I think is just a good idea.
1 cup beer
1 cup BBQ sauce
1 tablespoon maple syrup
1 tablespoon soy sauce
2 shots hot sauce
½ tsp black pepper
1 onion
1 clove garlic
2 racks back ribs, cut into individual serving size if you prefer
• I actually used a whole can of beer and a whole bottle of BBQ sauce (about 1 ½ cups each).
• The onions and garlic you can either leave in big chunks and strain out, or mince finely and leave in to make really thick sauce.
Combine all ingredients except ribs in a big pot (dump in the bbq sauce, and use the beer to rinse the remnants from the bottle), and stir to combine. Add the ribs. Bring to a boil, then reduce heat to simmer for 1 – 2 hours. (Check at an hour, and frequently thereafter to see how you like the tenderness. Falling-off-the-bone makes it a little harder to BBQ.)
When the ribs are done, remove them from the sauce and strain out the onion chunks and loose bones (use a slotted spoon rather than dumping the sauce between pots, a few loose strands of meat in the sauce does no harm at all). Turn the heat up under the sauce and boil, stirring often to prevent sticking, until the sauce has reduced to the thickness you like (stick a clean metal spoon in, and check how the sauce clings to the back of it). Be careful not to burn your stirring hand in the steam. Said Suzanne, who severely cooked her thumb last Thanksgiving.
Transfer sauce to a serving vessel and pour off as much fat as possible.
Light your BBQ, coat the ribs in the sauce, and cook them until the sauce carmelizes nicely. Watch so it doesn’t burn.
Eat. Enjoy. It’s good.
Millionaire’s Shortbread. Yes it’s quite wonderful I could send you some – no strings attached.
I’ll be the weirdo; I would drop down in blissful greediness for a plate of very proper smooth, buttery, creamy mashed potatoes with beef gravy – complete with bits of roast beef in the gravy. No clear gravy allowed, has to have meaty bits.
The bringer would have to wait until I’d had my fill of the potatoes before getting their fill of me.
I’m also going to have to try battered and deep fried peaches now. Thanks Victoria!
My family’s Ufda fudge. Its a Norwegian desert my great great grandmother started almost a hundred years ago. Its made with just about anything that has the word sugar and molasses in it, Jack Daniels whiskey (? not a clue why, but from what I hear great great grandma could probably drink even me under the table), and all the starchy fatty goodness that would make your dream of fitting in a bathing suit disappear. Much like the fudge………*drool*.
It does however have two secret ingredients that my grandmother will not pass down, so that guy who’s got the recipe had better be damn creative getting it! 🙂
A lobster roll from Abbotts in Noank, CT!
This isn’t just any lobster, mind you. The meat is steamed in seaweed, lovingly plucked from the shell, pressed into a patty (no nasty bread crumbs or other fillers to ruin the meat) and dipped in drawn butter. Then placed on a roll and voila! One of the best and tastiest gustatory experiences there is!Yumm!!!
Hmm… this is tough. Savory or sweet?
Okay, there are two things—one of each. Cedar planked Pacific salmon (has to be Pacific) grilled over applewood and glazed with maple, butter, and lemon.
Followed by perfectly fresh peach ice cream, just out of the churn.
Oh yeah, I’d rip my panties off in a heartbeat for that meal.
This will sound punny, but. Sweet Italian sausage. I don’t know what’s wrong with people out west, but they’ll label something as sweet sausage, and then it’s spicy. Or the texture’s all wrong – but mostly with the spice. Spicy isn’t sweet, and I can’t make sausage and pepper sandwiches with spicy sausage.
I never knew how good I had it back in CT, with the sweet sausage and Italian bakeries and mascarpone cheese all over the place.
Nutella. Without a doubt.
It can be both a fantastically yummy treat in and of itself, though it can also be a barrel o’ fun when used as a “thank you” during the sexxoring….
Gotta go with perfectly ripe wild strawberries. Was introduced to these little gems while living in Eastern Europe and for the short period they are in season I was in absolute heaven. Tiny and juicy and dark red and melt-on-your-tongue! The raspberries were a close second but gotta go with the strawberries we bought from the babushkas at the local market. The steroidal ones in the US are bigger and brighter but don’t have nearly the taste…sigh.
I’d pick Chocolate Rasberry shooter from TGIFriday’s. It’s one of the dessert shooters – chocolate mousse with chocolate chips on top and drizzled with rasberry sauce. If someone brought that to me, I’d immediately throw him down on the floor, pour the rasberry sauce on his lips and lick away. He’d have to wait for me to finish up the chocolate dessert.
Something I haven’t had in a long time is baklava, that sticky gooey Greek dessert made with phyllo dough, layered with walnuts, and drizzled in honey. It’s sticky, it’s sweet, and it’s crunchy, and endlessly pleasing to the palette. In a pinch you can also use your honey-laden fingers to make other things sticky too! Hmmmm….
A spicy tuna sushi roll.
I love me some spicy tuna. I would give spicy sex for yummy spicy tuna.
I think if tastebuds could have orgasms, mine would after consuming spicty tuna rolls.
I want a nice, big slab of medium-rare prime rib from Lawry’s in Beverly Hills, with sizzling mushrooms, Yorkshire pudding and a baked potato with all the trimmings.
A nice bottle of cabernet and some cheesecake for dessert wouldn’t go amiss either.
Oooh, that’s a tough one.
I’d gladly drop trou for a piece of Lemon Cream Cake from The Olive Garden. Light and fluffy it is neither too sweet, sour or creamy.
The tartness of the lemon is expertly balanced by the creaminess of the cream cheese and the sweetness of the icing sugar. It is the perfect cake year round either served with coffee or lemonade.
What other restaurant made cake has over 109,000 Google search results linking you to people trying to find the perfect home-made recipe to mimic what the restaurant so perfect makes?
Yes, for Olive Garden Lemon Cream Cake I would sex up the delivery person.
I’d settle for a package of Oreos and a tall glass of milk…mmm.
ill41—yes I’d be ill after eating 41 oreos…
Truffle Tremor, a French goat cheese.
NOM NOM NOM
Yeah, DeeCee, my husband’s family is Norwegian and the older generation could drink. My mother-in-law tells me that the aunts & uncles used to gather and she’d bring her mother but wasn’t allowed to stay cause—“we’ll just be drinking and talking Norwegian, Jeanne, so you can come get me in about 6 hours”. Ma was always pretty well lit when Jeanne came to pick her up. Evidently the children (my motherinlaw) speculated that there wasn’t a whole lot to do in the winter in Norway so they drank a LOT to forget the cold and dark. Frozen bottles of aquavik seemed to figure into this tale somewhere. Like drinking fire and ice at the same time, she told me. She got one for the road and then was sent out the door. Sounds great. Hey, after a few of those she might have even eaten Lutefisk (delicious but she hated fish) and learned Norwegian but they sent her off.
Hmmm, this is a toughie. But if someone could fly over to Paris, and bring me back a waffle from the Musee d’Orsay’s restaurant, I’d jump them. A delicious waffle that’s crispy on the outside, fluffy on the inside, with little crunchy bits of cinnamon and brown sugar on it, french vanilla ice cream, with a thick, warm chocolate sauce all over the entire thing. Oh, I’m drooling just thinking about it.
Key lime pie…not the cheap imitation, but the real thing. Mmm…
Definitely an Italian Grinder from Delia’s in Riverside, CA. It is truly the only thing I miss from California, well that and In-n-Out burgers, (I don’t even miss my family as much as I miss these foods). It has been four years since I have had one, and I can still taste it. They are made with the most perfect bread that is crunchy and flaky on the outside, yet soft and fluffy on the inside and they pile them high with provolone cheese, meat (Genoa salami is my favorite), shredded lettuce, tomato, salt, pepper and just enough oil to keep it moist. Nothing compares to these sandwichies. I keep trying to find something comparable here in Oregon, but no luck. I would definitely drop all of my inhibitions for whoever brought me one of those.
I’d do anything for a chocolate mousse. It’s soo incredibly hard to find a well-made one or to make one yourself. I love the mix of the dessert between the airy and the substance, the sweet and the bitter. It’s very hard finding chocolate mousse on a dessert menu and usually, if you do, they tend to suck.
My husband is a chef, and I think I may have fallen in love with him for the pasta he made the first time he ever cooked for me – not only was it the most intense FLAVOUR EXPLOSION of fresh herbs from my garden, but he had no fear of using olive oil and butter because it tastes better that way, and I think that is a brilliant food philosophy (within reason, of course).
However, if someone showed up right now with a tub of pistachio gelato, that would be a whole different story.
If my husband were to bring in baked potato right now… with cheese and brisket (no bbq sauce) and sour cream… my co-workers would want to know what was going on in office!
(Sorry… not sexy… but due to diet reasons… I haven’t had a baked potato in over six months!)
Oh man, I might be willing to break a few laws for a good watermelon right now. I’m in the throes of pregnancy cravings. It’s all I can think about it. In fact I might have to call hubby and have him pick one up on the way home. Yes, I will richly reward him. Especially if he picks a good one. Hehe!
I would have to say, whoever brought me Belgian waffles, fresh-made, with whipped cream and blue berries and hot REAL maple syrup on top.
And, since I’m super Catholic, there would have to a wedding ring someone in that whole delicious mess, sorry. 🙂
*someone = someWHERE.
I’m sorry, Joykenn, but as a norwegian living in Norway, I feel that for the health and safety of the people of SB, I have to set one thing straight.
Long, cold dark winters where the only comforts are aquavit or other alcohols – definitely.
Lutefisk, on the other hand, is an abomination of the worst sorts, and should not be eaten under any circumstances. Not even aquavit contains enough alcohol for lutefisk to be edible. The word means, literally, lye fish, which scarily enough is exactly what it is: one takes dried (!) cod and leaves it in lye for quite some time, until it has become a bluish and quite transparent jelly. The so-called food is then soaked in water before it is cooked. I just don’t get why people still wants to eat such a disgusting dish now that air-drying is in fact not the only way of preserving fish. Fresh cod is oh-so-much better – it actually tastes good, as opposed to vile.
Ahem. Thus ends the slightly passionate post from someone who has been served lutefisk in more-than-one too many christmas dinners.
Lyvvie, tell me if that works out for you!!! I’ve never deep fried anything at home, but those babies might be worth splurging on a Fry Daddy. *g*
Everyone’s making me hungry.
Oh, and for those of you craving European treats in the US, it might be worth a trip to Cost Plus World Market. They have lots of surprising goodies. Maybe even Millionaire’s Shortbread! (Which makes me think of Twix. Mmmm.)
Kristen, are you talking about the place in Mountain View? If so, I’ve been there & I agree with you that the burritos are great. I’m not normally a burrito lover, but I’ll eat those any time.
hanne, I can’t tell you how many times I heard my grandmother disparage her first husband and his lutefisk-eating family. Never mind that she was half Norwegian herself and surrounded by nothing but Norwegians in the wilds of Minnesota.
Now some fresh lefske slathered with butter and dusted with sugar? That was ALWAYS allowed in the house.
Oops! I meant lefse, of course.
Duck confit with “pommes à la sarladaise”: sauteed potatoes in duck grease, with garlic and the right amount of salt, served with salad and a nice vinaigrette…. Just typing this has me drooling…
And the bringer covered from head to toe in hot chocolate sauce for dessert.
White chocolate, quality white chocolate will get you some every time!
Chicken, fried by my grandma, who’s been gone for 10 years. I dream about it and can taste it right now, a warm, peppery chicken leg wrapped in a slice of white bread.
dark chocolate.. but not just any dark chocolates.. only the best.. belgian dark chocolates that money could buy…
There are two things that come to mind (I love food. . .). The first is a steamed bun filled with adzuki paste, like the kind you can get in any Circle K in Japan. I think you can probably buy them in the states, but it would never be the same. The second is a vegetarian appetizer sampler from a Moroccan restaurant in Chicago where I had the single best meal of my entire life. I still want to cry just thinking about it.